Cooking Instructions 1. The night before serving, pour 1/4 c. pureed chipotle salsa over the chicken breast and allow to marinate, tightly covered, in the refrigerator. Turn once during marinating time. 2. Cook the chicken, covered, in a saute pan. Allow to cool, then shred. Mix shredded meat with remaining two TBSP salsa. 3. While chicken is cooling, make guacamole by combining all remaining ingredients (except chips) in a nonreactive bowl. Mix together with a fork, leaving only small chunks. Adjust salt and pepper as desired. 4. Just before serving, top each chip with a generous TBSP each of guacamole and chicken. Top with a cilantro leaf and arrange on a platter. 5. Best paired with Laurie's Buffalo Gourmet Thick & Hearty tortilla chips or for enhanced chipotle flavor, use the Chipotle & White Corn tortilla chips